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Work on the occurrence of mycotoxins and toxigenic fungi in Austria started in the mid-seventies with research on the role of the estrogenic mycotoxin zearalenone (ZON) as a feed contaminant causing non-specific sterilities in cattle in the province of Upper Austria (Lengauer, 1977). However, the main stimulus for an in-depth study of the mycotoxin complex in Austrian agriculture, over the following...
Mycotoxins are naturally occurring secondary metabolites produced by fungi, which develop on agricultural crops. While fungi are destroyed during processing, mycotoxins mostly remain in the final product (Creppy, 2002). Such mycotoxincontaminated commodities are implicated in toxic effects in animals and humans (Riley, 1998). The nature and extent of the health problems depend on the amount and the...
Mycotoxins are secondary fungal metabolites that contaminate food and feed and can affect human and animal health. Contamination occurs through the fungal growth before harvest depending on consistent environmental conditions, or after harvest as consequence of improper storage. Mycotoxins differ in their chemical characteristics and mode of action in biological systems. Between few hundred known...
The Competent authority in Cyprus for the official control of foodstuffs is the Ministry of Health with its two Departments, the State General Laboratory (SGL) and the Medical and Public Health Services (MPHs). The SGL is the official control Laboratory, for surveillance, monitoring and applied research in the field of food, water, environment, drugs, consumer products and forensic chemistry, and...
Mycotoxins are toxic metabolites produced by certain toxigenic microfungi inter alia in and on foodstuffs. Thus, the research and the control of the presence of toxigenic microfungi and mycotoxins in foodstuffs in the food chain — from the primary producer to the ultimate consumer — is an important part of the food safety strategy in the Czech Republic.
In Finland barley, wheat, oats and rye are normally dried by heating already in the farm, which decreases the amount fungi in grains. The quality of dried barley is usually good and stable in storages, which means that Aspergillus and Penicillium cannot grow and form toxins. Fusarium fungi are monitored by food industry either visually or by Fusarium-specific media (e.g. CZID) before they decide to...
The European Community has scheduled to reduce drastically sanitary risks for human and animals through foods and feeds. This decision is of importance since French agricultural production has the first place in Europe for many products. Consequently, it has been important for cereal producers to identify what contaminants could be present in grains, what are their contents, what are the factors that...
Mycotoxins are worldwide contaminants in food and feed, and they generate an increasing concern for human and animal health (Pittet, 1998). Cases of acute primary mycotoxicosis in humans have been reported, although with low frequency, while acute intoxication of animals is relatively common. However, chronic disease caused by low but constant dietary intake of mycotoxins seems to be the most important...
Mycotoxins are a diverse group of fungal secondary metabolites, which are harmful to animals and humans. Several fungi are able to produce mycotoxins. Most of the mycotoxin-producing species are filamentous ascomycetes, basidiomycetes or deuteromycetes. Aspergillus, Fusarium and Penicillium are usually considered as the most important mycotoxin-producing genera. Post-harvest spoilage caused by these...
The continental and Mediterranean climates in Italy have a great influence on variability of the growing season and, in particular, on the kind of toxigenic fungal contamination on various crops. The main concerns for wheat head blight and maize ear rot (both diseases caused by Fusarium species) are recorded in Northern and Central Italy, while the grape black rot (caused by Aspergillus species) is...
Toxigenic fungi occurrence and mycotoxins production in Poland have been studied since 1969. We have examined mostly cereal grain and feeds for toxigenic fungi, mycotoxins potential of isolated strains and natural contamination of food and feed components with mycotoxins. Fusarium toxins and ochratoxin A were found to be significant contaminations of agricultural products, present in high percentages...
Fungi are cosmopolitan and ubiquitous and have a strong ecological link with vegetable products. The natural mycobiota existing in conjunction with food and feed are of interest to society, since many of these fungi can produce compounds of interest (e.g., antibiotics, enzymes or organic acids). On the other hand, they may also be detrimental by promoting food and feed deterioration. Often, the mycobiota...
Pre-harvest and post-harvest occurrence of agriculturally important toxigenic species of Fusarium, Aspergillus and Penicillium, is a worldwide phenomenon. Unprecedented damaging Fusarium epidemics registered after 1990 on wheat in Europe, the USA and Canada have re-emerged scientific and social concerns on these pathogens, since many of them cause not only severe reduction in crop yield, but are often...
The study of toxigenic fungi started at the end of 19th — at the beginning of 20th century after the appearance of Fusarium head blight epidemics in the Far East and after the registration of man and animal poisoning caused by infected grain (Voronin, 1890, Palchevsky, 1891, Jaczewski 1904, Naumov, 1916). More active researches of diseases caused by toxigenic fungi was developed in 30–40 years after...
The available literature data indicate that the importance of toxigenic fungi and mycotoxins is much greater for the area of Serbia than for the area Montenegro. The knowledge on the occurrence of moulds (Gibberella saubinetii), as well as on animal and human diseases caused by mouldy food, especially by maize that has been traditionally grown as food and feed in the area of Serbia, dates as far back...
Mycotoxins are a group of secondary metabolites which are produced by various filamentous fungi, and which can produce a toxic response in animals or humans after ingestion of contaminated food. The main toxigenic fungi isolated from foods and feeds belong to the genera Penicillium, Aspergillus, Fusarium and Alternaria. Spores of these moulds are almost universally present everywhere, they fall on...
Mycotoxins have received worldwide attention because of the significant losses associated with their influence on animal and human health, agriculture and consequent national and international economic implications. Mycotoxins are toxic secondary metabolites of fungal origin which have respectively small molecules (molecular weight under 700 Da) with a highly diverse biologic activity and chemical...
Mycotoxins found in the UK arise from home grown commodities and imports. Those arising from imports will be typical of mycotoxins experienced by other importing countries and will vary depending on source or because of seasonal variation. An independent assessment of UK Government funded Research for the period 1993–1996 (Scudamore, 1999) includes the results from surveys for aflatoxins, ochratoxin...
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